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Cajun Gumbo
Created by: Howcan Team
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1 pound andouille sausage, sliced
- 1 pound chicken thighs, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup okra, sliced
- 1 pound shrimp, peeled and deveined
- 2 tablespoons chopped fresh parsley
- 4 cups cooked white rice
Instructions
- In a large, heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the flour to make a roux, stirring constantly until the roux is a dark reddish-brown color, about 20-25 minutes.
- Add the chopped onion, bell pepper, celery, and garlic to the roux, and cook for 5-7 minutes until the vegetables are softened.
- Stir in the andouille sausage and chicken, and cook for another 5 minutes, stirring occasionally.
- Season the mixture with salt, black pepper, cayenne pepper, thyme, oregano, and add the bay leaf. Cook for 2-3 minutes to allow the flavors to meld.
- Pour in the chicken broth and diced tomatoes, and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally.
- Add the sliced okra and continue to simmer for an additional 30 minutes.
- Stir in the shrimp and cook for 5-7 minutes until the shrimp are pink and cooked through.
- Remove the bay leaf, and stir in the chopped parsley.
- Serve the gumbo over cooked white rice, and enjoy!
Cajun Gumbo has a rich history rooted in the Louisiana bayou. This iconic dish blends French, Spanish, African, and Native American influences, reflecting the diverse cultural tapestry of the region. Traditionally, it features a dark roux, the "holy trinity" of onions, bell peppers, and celery, and a variety of proteins like andouille sausage, chicken, and seafood. Chefs like Paul Prudhomme and Emeril Lagasse have popularized their own versions, while restaurants in New Orleans, Lafayette, and Baton Rouge serve up authentic renditions. For the best gumbo experience, seek out establishments with deep ties to Cajun and Creole culinary traditions. Whether it's a seafood gumbo from a coastal eatery or a hearty chicken and sausage gumbo from a family-owned joint, the key is to savor the complex flavors and soul-warming comfort of this beloved dish.
150 min
8
350 calories
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